Cheese Recipes (Main Dish Recipes Book 13)


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On a lightly floured surface, roll out the pastry to about 5 or 6mm thick. You will need to cut out two circles, one bigger than the other.

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I used plates to cut around. The pastry base had a diameter of 25cm and the pastry top was 29cm. You need to make sure that there is at least a 3cm difference as the larger piece will be going over the smaller one and the topping. Lay out some of the apple and onion mixture over the smaller circle.

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Make sure that you don't go all the way to the edge; leave a margin of at least 2cm as this will form your pie edge. Add a little of the crumbled cheese. Season with black pepper.


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Repeat the layers. Depending on how big your pastry base is, you may only get two complete layers in or perhaps three. I knocked up the edges and then decorated the top by using a very sharp knife to make half-moon shapes spiraling from the centre. I also cut out a tiny circle in the top, to allow steam to escape, but gently rested the pastry circle on its hole as the pastry will expand when cooking.

Tips : Works beautifully with other cheeses such as cheddar, Lancashire or a hard goat or sheep milk cheese.


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My mother used to make individual sized pithivers with Jerusalem artichokes, mushrooms and goats' cheese to serve to any vegetarians she might have been feeding. The vegetarians usually ended up having to fend off the meat-eaters as these little pies were gorgeous. This recipe is also wonderful with pears and with celeriac.

A tartine is a French open-face sandwich, often made with sourdough bread; just a slice of bread or toast with delicious toppings, very similar to bruschetta or crostini. So don't just have it for breakfast, it is the perfect party food too. Ingredients : 4 slices sourdough bread or good-quality rustic bread g blue cheese, such as stilton, gorgonzola or roquefort. It also works with soft blue cheeses such as dolcelatte and cambozola. Sprinkle one side of the toast with cheese.

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Grill for about 1 minute or until the cheese is beginning to melt. Tips : If your honey isn't runny then put the jar minus the lid in the microwave and microwave on Medium-High in 10 second bursts until it begins to soften. Alternatively put the jar in a bowl with some boiling water. You may have to refresh with more boiling water. But after 10 minutes or so the honey will begin to loosen to drizzling point. Equally, honey is easier to drizzle if you run hot water over a metal spoon before dipping it into the honey jar, assuming you are not using the stuff that comes in a squeezy bottle.

Nice additions to your tartine are caramelised apples or pears, grilled figs, crisp bacon, cured meats or chopped nuts such as hazelnuts or walnuts.

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Although possibly not all at once. Stilton is such a good cheese for cooking and works beautifully with the leeks and the nutty flavour of chestnut mushrooms, although most blue cheeses would work well. In this case I actually used a mixture of stilton, danish blue cheese and the last inch or a wedge of brie. Ingredients : g dried penne or rigatoni 1 tbsp olive oil a knob of butter 1 leek, cleaned and sliced use some of the more tender green parts g chestnut mushrooms, sliced 75ml double cream white wine g blue cheese I used a mixture of stilton, danish blue and brie, but dolcelatte would be lovely too salt and freshly ground black pepper.

Heat the oil in a large lidded saucepan. Add the butter. When it has melted, add the leeks. Gently cook over a low heat for about 5 minutes, stirring occasionally. Add the mushrooms and continue to cook with the lid on for another 5 to 8 minutes until the mushrooms have softened and are a golden brown. Stir occasionally. While the leeks are cooking, cook the pasta in lightly salted boiling water according to the packet instructions, minus a couple of minutes. The pasta is better if it is slightly undercooked as you will be baking it.

Drain, refresh with cold water and set aside. Give brussels sprouts the respect they deserve. Chelsea Lupkin. These egg cups will definitely spice up your morning routine. Charlie Gillette. Omelet Stuffed Peppers. Bonus: they're perfect for a crowd. Easiest-Ever Shakshuka. This might be the most flavorful egg dish you'll ever have.

Quiche Lorraine.

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The absolute best thing to wake up to. Antipasto Breakfast Bake. To die for. Pizza Frittata. If you love pizza everything and who doesn't?! Brunch Lasagna.

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Dive into layers of your favorite breakfast foods. Cloud Eggs. This impressive dish is easier than it looks! Hard Boiled Eggs. Everyone should know how to make hard boiled eggs. HOLE-some breakfast! John Komar. Giant Breakfast Sandwich. Fire up the grill this July Fourth with recipes from Sunny Anderson! Sunny gets patriotic with red spice-rubbed steaks, white potato salad with onions and blueberry-apple pie. The star certainly knows how to shake things up when it comes to delicious drinks. Sunny Anderson gives frozen French fries a flavorful upgrade with just five ingredients.

3. Blue cheese and honey tartine

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Make ice cream cake easy with store-bought ice cream sandwiches and whipped cream. Celebrate the Fourth of July with a giant star-shaped crispy rice cereal treat with festive toppings.

Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13) Cheese Recipes (Main Dish Recipes Book 13)
Cheese Recipes (Main Dish Recipes Book 13)

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